Monday, November 29, 2010

Tasha, author of the top-ten vegan blog The Voracious Vegan, has started eating meat, and has renamed her blog VoraciousEats.com.

This has stirred up quite a controversy.

She posted here, ten days ago, about the medical and spiritual journey that led her back to eating meat, after years as a vegan. (Her story is similar to the story told by Lierre Keith in the excellent book, The Vegetarian Myth.)

Tasha received so many views and comments on her blog that her web server crashed. She also received death threats and other harassment from putative vegans and animal rights activists. She posted here, a few days later, about this fallout.

Many of the constructive comments on the blog post are worth reading. And lots of other folks have blogged insightfully about the situation; you can find trackback links at the bottom of Tasha's posts.

Some of the perspectives represented in the comments include vegans who are having similar health problems; vegans who are doing just fine; pseudo-vegans who secretly eat meat; omnivores who eat only Meat Of Known Origin; and a good number of people who are concerned most of all for Tasha's well-being, and are happy to hear that her health has improved dramatically.

My observation:

Many vegans are motivated by concern for animal welfare. They are horrified by factory animal farming.

Many thoughtful omnivores are also motivated by concern for animal welfare, and are also horrified by factory animal farming.

We all want to see a food system that is healthier and more just for everyone. We all have different ideas about exactly what that looks like, and how to get there. And each of us has ideas that evolve over time.

Fundamentally, our goals and motivations are similar.

I would ask us all to focus on our common ground, where possible, rather than focussing on our differences.

Saturday, November 27, 2010

Lots of people obsess over calories and fat and vitamins, in the hopes of being healthier.

I say that the biggest step you can take to being healthier is cooking your own food.

To that end, I'd like to recommend the Happy & Healthy Holidays e-course from Jenny at Nourished Kitchen. She has put together a cooking course including 29 videos, 50 menus, and 175 recipes presenting healthy, nourishing, traditional recipes for a variety of autumn and winter holidays: Thanksgiving, Chanukah, and Christmas. (And before you complain that Thanksgiving has already come and gone, I will point out that Thanksgiving dishes are delicious and appropriate all winter long…)

You can get the whole e-course series for $89, or individual lessons for $15 each if you don't want the whole thing.

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Books I've Read Recently

Nutrition and Physical Degeneration, by Weston A. Price: Rather that theorizing abstractly about human nutrition, the author sought out isolated groups of healthy people around the world (this was in the 1930s, when there were still isolated groups of people), and documented their foodways. Price's book is jaw-dropping (literally). He describes group after group of people who are healthy in isolation, and become sick, miserable, and toothless when they adopt a "modern" diet. Aren't you curious what they were eating when they were healthy? Full write-up coming soon.

Japanese Cooking: A Simple Art, by Shizuo Tsuji and Yoshiki Tsuji: A masterwork on the subject of Japanese cuisine, and by extension, Japanese culture.

Winning Bicycle Racing, by Jack Simes: A short, fascinating book on the subject of bicycling, published in 1976, when the majority of men still wore moustaches. And as with any bicycling publication, there are some great facial expressions.

The Secret History of the World: As Laid Down by the Secret Societies, by Mark Booth: A truly fascinating, meticulously documented look at the evolution of human consciousness and religion. What are some of the connections among different religions' creation myths and pantheons? Why are there astrological and other "pagan" symbols in Christian rites? Did you know that "elohim", the Hebrew word in Genesis typically translated as "God", is actually a plural noun? And so on. N.B.: the book describes an almost exclusively male experience. I think Booth could have done more in the front material to explain this, or at least to notify the reader of the orientation.

The Sushi Economy: Globalization and the Making of a Modern Delicacy, by Sasha Issenberg: The history of sushi and the sushi supply chain, detailing the journey that your fish takes from the cold ocean to your neighborhood sushi bar, often by way of Tokyo. Sasha Issenberg focuses on the lives of the people involved in the sushi trade. Fascinating and well-written.

The Story of Sushi: An Unlikely Saga of Raw Fish and Rice, by Trevor Corson: The story of some students at a sushi academy—and more generally, the story of sushi itself. A wonderful book, entertaining, thorougly and carefully researched, and instructive. It makes me want to eat sushi. Or write about it. Similar, but only a bit, to The Making of a Chef, by Michael Ruhlman.

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Please Note:

Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.

I am not a doctor, nor do I play one on TV.

I have marketing connections to some of the brands, topics or products herein. Through the use of affiliate links contained herein, I may collect fees from purchases made.